The facilities are perfectly adapted to the activity. They give
special attention to hygiene, the periodical cleaning of all areas
(ceiling, walls, floors, etc.) and to a perfect maintenance and
preservation.
Their farms’ position, the drying process in their own installations,
with technically advanced drying chambers looked after using the
traditional system, Soria’s most appropriate climate and old
fashioned production methods mean that La Hoguera’s hams and
sausages please the most demanding palates.
Ham
They use ham from their own livestock (crosses from dark-skinned
breeds: Duroc, Landrace and Large-White).
Production
Once the ham has been cut and refrigerated it is classified by
weight and fat levels and then salted in traditional piles. Once
the salting process has been finished the hams are washed and then
taken to post-salting drying chambers.
Drying
Once the stabilising or post-salting process has concluded the
pieces are taken to natural drying chambers where, thanks to the
climate’s special characteristics, the hams are matured and
perfectly cured. After eleven months they are taken to cellars where
they further mature and obtain the aroma and bouquet, which characterises
them.
|
